Mayo-free Green Goddess Dressing! Because who puts mayonnaise on their salad? No one.
Happy Memorial Day! I’m spending the long weekend camping with my girlfriends, but I had the forethought to schedule this life-altering recipe that requires all of your kitchen utensils (psych!) tons of energy (not!) and lots of planning and counter space (insert one-word cliché from the 90s here).
Truth is, I’m showing you salad dressing.
Homemade salad dressing happens almost daily in my house. Because girl eats a lot of salad. More often than not, I make vinaigrettes, but from time to time, I need a good creamy dressing. Creamy dressings seal the deal on meaty, cheesy salads. They bind your blue cheese to your bacon like no body’s business. Sometimes we need for our blue cheese to bind to our bacon. Which is why we make green goddess dressing. It’s kinda like Ranch, but waaaay diviner.
Creamy dressings are normally plagued by the wrath of mayonnaise. This is a mayo-free green goddess dressing, because seriously, folks: this is a mayo-free zone.
If you’re me 2 weeks ago, you don’t know what green goddess dressing is, and you’re like, “what’s with the GGD?” I had seen bloggers make mention of it, but I wasn’t sure what it was until I saw Cooking Light’s Cobb Salad with Green Goddess Dressing and I was all, “gimme dat salad!”
Case in point: the GGD is totally a thing, so lemme break it down.
Green Goddess dressing is made with fresh basil and parsley, along with garlic and lemon juice. Typically, mayonnaise is involved, but as aforementioned: no. I used Greek yogurt and a little olive oil to replace the mayo. It works like a charm!
All I did for this recipe was shove all of the dressing ingredients into my little Magic Bullet and blend them up until the herbs were nice and chopped. I then drenched my meat and cheese-laiden salads with it until there was dressing no more. I highly recommend.
Mayo-free Green Goddess Dressing. It’s diviner than Ranch.
Mayo-Free Green Goddess Dressing
- 2 cloves garlic minced
- 1 cup fresh basil loosely packed
- 1/3 cup fresh parsley loosely packed
- ½ cup plain Greek yogurt I used low fat
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt to taste.
Add it all to a small blender and blend until smooth.